Prep 15 mins
Cook 45 mins
Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.
- 7.39 ml unsalted butter
- 453.59 g yukon gold potatoes, Yellow Finn or 453.59 g any medium-starch potato
- 158.51 ml grated gruyere cheese, a high quality brand
- 4.92 ml olive oil
- 14.79 ml fresh thyme leave (or, 1 teaspoon dried thyme leaves)
- 3.69 ml salt
- 0.59 ml fresh ground pepper, more if desired
- 78.07 ml low sodium chicken broth
- fresh fresh thyme sprig, for garnish. (4 or 5) (optional)
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
- Arrange potatoes in a neat, overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top.
- Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs as desired.
YUmmmmmmm!!!!!!! So easy too!
Delicious! Thank you for a wonderful gratin recipe that does not require cream! Super easy and quick to prepare and I slice the potatoes by hand. The thyme is just great in it as well. Added a bit of extra broth but I might have had a few extra potatoes. I will make these again and again. Thanks!
Wonderful recipe!!! The gruyere with the thyme is delicious with potatoes!! I really liked these potatoes, will definitely make again!!! Thanks for posting!!!